Ingredients 1 1/2 cups prepared or homemade mayonnaise 1/2 cup ketchup 1 teaspoon vinegar, apple cider or wine or rice vinegar 1 1/2 tablespoons finely minced or grated onion, any color 3 to 4 tablespoons dill pickle relish 1 1/2 teaspoon chili powder, freshly ground black pepper, chipotle, cayenne pepper, or any combination thereof totaling 1.5 t
Extras: 1 large hard-boiled egg, peeled, mashed small 1 teaspoon minced fresh cilantro, chives, spring onion stem, pimentos, etc.
1 t Tabasco for a bonus kick! (I tried it with the Smokey Chipotle Tabasco, and it was great!)
Instructions
1. Mix the base dressing: In a 3+ cup measuring cup, measure the mayonnaise, ketchup. Add vinegar, onion, dill relish, and pepper and mix until well-combined.
2. Add the egg: mash the egg through a fine-mesh sieve into the bowl and mix well. Alternately, fork-mashing it well on a small plate and then transferring it to the measuring cup also works. Or skip the egg entirely, if you don't have a boiled egg on-hand.
3. Customize the dressing: If you wish, add any combination of remaining ingredients (pimientos, chives, and/or hot sauce) and mix well.
4. Serve: This dressing can be served immediately, but tastes even better if refrigerated in a covered container for 12 to 24 hours. It will keep for about 6 days without the egg, or 4 days with the egg.